Fall Panzanella Salad

Fall Panzanella Salad

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SERVINGS 4
Course Dinner, Dressing, Entree, Lunch, Main Course, Main Dish, Salad
Cuisine American, Americana
Servings 4
Calories 553 kcal

Ingredients
 

Salad

  • 1 small butternut squash seeded, and cut into 1-inch cubes
  • 3/4 lb. brussels sprouts ends trimmed and cut in half
  • 1/3 red onion sliced
  • 1 tablespoon EVOO
  • salt & pepper
  • 3 cups kale chopped
  • 1 large Honeycrisp apple cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas
  • 4 oz goat cheese

For the Dressing:

  • 1/3 cup evoo
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • salt & pepper

Nutrition

Calories: 553kcalCarbohydrates: 60gProtein: 15gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 13mgSodium: 184mgPotassium: 1416mgFiber: 10gSugar: 26gVitamin A: 25919IUVitamin C: 177mgCalcium: 261mgIron: 5mg
Keyword 21 day fix, 2b mindset, 30 minute meals, apple, brussel sprouts, butternut squash, fall, Veggies, veggies most
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